Most people toss out leftover bones from chicken, roasts, and ribs—I’ll admit it, I’ve been guilty of the same. But did you know these scraps hold the key to creating a deeply nourishing meal, reducing waste, and saving money?

Recently, my husband smoked some delicious ribs. Instead of discarding the bones, I decided to slow-simmer them into a rich, flavorful bone broth. The result?

• A delicious, nutrient-packed base for soups
• A budget-friendly kitchen staple
• A perfect way to get the most out of every meal

Here are three solid reasons to make bone broth: incredible health benefits, budget savings, and unbeatable versatility. Plus, I’ve included a quick video showing how I turned this broth into a super nourishing soup—along with the full recipe so you can try it yourself. And if you’re feeling extra homesteady, you can even can this broth for a shelf-stable pantry essential. Let’s dive in!

Reason #1: Incredible Health Benefits

Did you know that bones are packed with essential nutrients? They contain:

• Collagen, which supports skin elasticity and joint health
• Amino acids like glycine and proline, which aid in digestion and overall gut health
• Minerals including calcium, magnesium, and phosphorus, essential for strong bones and overall well-being

As a household managing ADHD and autoimmune Hashimoto’s, we’ve been on a journey to improve our health—and it all starts with gut health. A well-nourished gut is key to reducing inflammation and supporting overall well-being, and bone broth is one of the most effective ways to help restore and maintain gut integrity. The gelatin in bone broth helps repair the gut lining, which can be particularly beneficial for those with autoimmune conditions.

Bone broth also provides immune support, making it especially valuable as the seasons change. Right now, there’s a triple whammy of flu, RSV, and other nasty bugs making the rounds, plus the ever-present stomach viruses. The amino acids in bone broth, such as glutamine, help:

• Support immune function, strengthening the body’s natural defenses
• Reduce inflammation, aiding in recovery during illness

I always keep a variety of powdered and boxed broths on hand for convenience. But nothing compares to a freshly made batch of homemade bone broth—rich in flavor and packed with nourishment. Plus, you can pressure-can it for a shelf-stable, wholesome alternative to store-bought broths, ensuring you always have a healing elixir ready when you need it!

Reason #2: Budget-Friendly & Zero-Waste Cooking

Meat is one of the biggest expenses in a grocery budget—especially when you invest in high-quality, organic, free-range, or grass-fed options. So why not stretch those dollars a little further by making the most of every last bit, including the bones? Often, there’s enough leftover scrap meat to add substance to soups, just like our ancestors did. In fact, that’s how soups became a staple in so many traditional diets!

Bone broth transforms food scraps into liquid gold—a rich, flavorful base for soups, gravies, and even sipping on cold days.

• Saves money by replacing expensive store-bought broths. While I do keep powdered and boxed broths in my pantry for convenience, I always try to stock up when they’re on sale or marked down at discount retailers. But nothing compares to homemade broth—both in nutrition and cost savings.
• Encourages sustainability and traditional homesteading values—use what you have, waste nothing. As a Christian, I believe we are called to be good stewards of our resources. Do I do it perfectly all the time? Nope. But I’m learning to recognize opportunities where I can, and that’s the first step.
• Reclaims lost traditions in a disposable society. We live in a world that prioritizes convenience over sustainability, and the consequences are everywhere. Returning to rooted traditions—like making broth from bones—is a simple yet powerful way to restore what’s been lost and embrace a more mindful, resourceful way of living.

Reason #3: Versatility & Delicious Flavor

When I was much younger, I remember my husband’s grandmother stocking up on cartons of broth for just 25 cents each. She asked if I was getting any, and I casually said, “No, I don’t use that.” Well, she schooled me! Now, I fully understand just how essential and versatile broth is. It’s not just a kitchen staple—it’s also a smart survival item for a prepper’s essential pantry. We researched and invested in emergency food kits, which you can read more about at Survival Food Review: Ready Hour, 4 Patriots, and Readywise. But what good are they without water or broth to reconstitute them? This powerhouse ingredient belongs in every well-stocked pantry.

Homemade broth enhances the flavor of just about anything—soups, stews, rice, and even a simple mug with a pinch of sea salt for sipping.

• Easy to make and use – Enjoy it fresh as the base for a soup (see recipe below), sip it straight, or strain and can/freeze it for later.
• Great for cooking – Use it to cook rice, quinoa, or other grains for extra flavor, or swap it for dairy in mashed potatoes.
• Perfect for sauces & gravies – A key ingredient in reduction sauces, gravies, and pan sauces.
• Freezing tip: Pour broth into ice cube trays for easy use in small portions.
• Quick ideas: Use it for cooking grains, making sauces, or as a warm, comforting drink. Once you start using homemade broth, you’ll never want to go without it again!

Simple Slow-Cooked Bone Broth Recipe

Ingredients:

• Leftover bones (I used smoked rib bones, but any will work!)
• 1 onion, diced
• 2 celery stalks, diced
• 4 garlic cloves, pressed
• 1 can of fire-roasted diced tomatoes, undrained
• 1 tbsp Italian herbs
• 1/2 tbsp salt (I used Celtic Sea Salt)
• 1/2 tbsp black pepper
• 1 big pinch of red pepper flakes
• 2 bay leaves
• 64 ounces water
• Optional: To make it a meal, add 2 cups of cooked pearled barley (or other grain of choice)

Instructions:

1. Place bones in a slow cooker or stockpot.
2. Add all other ingredients and fill with water, ensuring bones are fully covered.
3. Simmer on low for 10 hours minimum (the longer, the better—up to 24 hours).
4. Optional Step: Add cooked pearled barley or grain of choice to make it a meal. If using for broth only, go to the next step.
5. Strain broth and can it, or freeze in portions.

What Now?

I encourage you to reconsider throwing out those bones next time! Make your own chicken or beef broth for all the reasons mentioned in this article. Did you try it? Come back and let us know. Be sure to tag Vintage Virtues on social media and share this article. So I have to ask, “What’s your favorite way to use bone broth?” Drop a comment and let us know!